Glossary O
- Ofé Onugbo (Ndole) : Ofé Onugbo also called Bitter Leaf Soup refers to a
soup prepared with the freshly squeezed or dried leaves of the ever green plant called Vernonia amygdaline. Bitter leaf soup is popularly eaten by the Igbo speaking people of Eastern Nigeria, and the people of Cameroon. It is called Ofé Onugbo by the Igbos, the Cameroonians call it Ndolé.
There is regional variation in how this soup is prepared, as always.Like most other African soups, this authentic African soup is prepared with fish, meat, snail, either in combination or singly, with added spices and other condiments.
Bitter leaf soup or Ofé Onugbo (Ndole ) can be eaten or served with pounded yam or Semolina or Eba.
Ovo-Vegetarians are people who consume Legumes, nuts, grains, seeds, vegetables, fruits, and eggs, but avoids milk
Or Lam refers to Laos regional dish from Luang Prabang. Or Lam is a Lao stew - something like a European stew which is made with lemon grass, dried buffalo meat and skin, chilis and eggplant along with some Pa Daek are basic ingredients, but the really distinctive feature is the addition of crisp-fried pork skin and sweet basil.
Or Lam is a spicy stew with mushrooms, eggplant, meat, lemongrass, chilies, dill and spicy wood called Sak Khan. When you chew the wood, it delivers a peppery, numbing, and oddly satisfying sting. Sak Khan gives out a very distinctive flavor and taste which is just limited to the basic sweet, sour, bitter, and salty.
Oliaigua refers to a Spanish dish specifically from Minorca, one of the Balearic Islands. It is soup made of tomatoes, onions, parsley, and red and green peppers served with toasted bread and fresh figs.
Oliaigua is serve in a deep dish with the slices of toasted bread lining the base of the dish and it is traditionally accompanied by fresh, ripe figs served on a separate plate or container.